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IPA Overload? Here’s How to Tell a West Coast IPA from a New England IPA

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Few styles stir up as much passion (and debate) as the IPA—India Pale Ale. But not all IPAs are created equal. Two dominant substyles have emerged: West Coast IPA and New England IPA (NEIPA). Here’s how they’re made and how to tell which one’s in your glass.


West Coast IPA

Born from the U.S. West Coast craft beer movement, this style is known for:

  • Appearance: Crystal clear, golden to amber

  • Aroma: Pine, resin, grapefruit

  • Flavor: Dry finish, assertive bitterness


How it’s made: West Coast IPAs use traditional American hops (Cascade, Centennial, Chinook, Simcoe) and are brewed with a lean malt bill to let the hops shine. Hops are added early in the boil to maximize bitterness (often 60+ IBU). Fermentation is clean to avoid yeast-driven flavors.


New England IPA (NEIPA)

A softer, juicier alternative that’s taken over tap lists:

  • Appearance: Hazy or cloudy (from proteins, yeast, oats)

  • Aroma: Tropical fruit, citrus, stone fruit

  • Flavor: Low bitterness, soft mouthfeel, juicy finish


How it’s made: NEIPAs use newer hop varieties (Citra, Mosaic, Galaxy), with late additions or dry hopping to boost aroma without bitterness. Brewers add oats or wheat for haze and body. The yeast strain is often chosen for fruity esters (e.g., London Ale III).


Which One to Choose?

  • If you love crisp bitterness and clarity, go West Coast.

  • If you prefer soft, juicy, easy-drinking IPAs, grab a NEIPA.


Best way to learn the difference? Try both. Use your Craft & Brew Passport to visit NJ breweries and taste them side by side—you’ll develop your IPA palate in no time.

 
 
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